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News - food quality

Advances in Food Analysis

Advances in Food Analysis

This eBook outlines methods to help you achieve faster analysis times and increase sample throughput in your food analyses. Learn about new methods for multiresidue pesticide testing, mycotoxins analysis, fatty acid and edible oil determination, and acrylamide challenges.

 
Analysis of Aroma-active Volatiles in an SDE Extract of White Tea

Analysis of Aroma-active Volatiles in an SDE Extract of White Tea

Find out how simultaneous distillation-extraction (SDE) was used to collect volatile compounds from white tea — a famous Chinese tea that is cooked at boiling point before drinking. 

 
Tracking Fruity Thiols in Hoppy Beers

Tracking Fruity Thiols in Hoppy Beers

With the growing increase in popularity of hoppy beers, brewers have been searching for an accurate way to track thiols — the compounds partially responsible for the pleasant fruity aroma. Current methods have typically not been sensitive enough or require the use of potentially harmful substances but now a new automated, solvent-less process to assess thiols at very low concentrations has been proposed.

 
Methodologies for Improving the Quality Profiles of Bread

Methodologies for Improving the Quality Profiles of Bread

In this review, the authors focus on the quality profiles of bread, including flavour, rheological, textural and sensorial aspects; on the modalities to assess them; as well as on the conventional and emerging approaches developed so far over the past decades. 

 
Re-evaluation of Polydextrose E 1200 as a Food Additive

Re-evaluation of Polydextrose (E 1200) as a Food Additive

This report deals with the re‐evaluation of polydextrose (E 1200) when used as a food additive by the EFSA Panel on Food Additives and Flavourings (FAF).